Thursday, June 18, 2015

Chipotle Veggies with Black Beans Rice

This is now a new family favorite. Thanks to my colleague Alex who shared his mother's recipe for this delicious chipotle sauce. These chipotle chillies in adobo sauce are available quite readily in the US and even this specific brand is easy to get. The kids also really loved the different flavor and I've made it a few times since I got back. Last time I served this with some tasty guacamole 
A salad, as pictured, also works well as a side. It's also easy enough to be a weeknight dinner.



Chipotles in Adobo Sauce (canned) - 2 chillies and some sauce (the rest can be transferred to a glass container and refrigerated for use later)
Mushrooms - 16 oz, wiped with a moist towelette and quarter (can substitute with boiled potatoes)
Paneer - 200g, cut into cubes
Onion - 1 medium one,  peeled & chopped
Garlic - 2 cloves, peeled
Tomatoes - 1 medium, chopped
Butter - 3 tsp
Sour Cream or Greek Yogurt - half cup

Tequila - 1 shot (as per the original recipe but I skipped) :)
Salt - to taste

1) In a pan melt 2 tsp of  butter and saute onions, garlic and the chopped chipotle chillies, saute for a few minutes. then add tomatoes and a bit of salt. Allow this mixture to cool a bit.
2) Grind together  the onion-tomato-chili mixture with some sour cream or greek yogurt to a smooth sauce.
3)  In a pan, melt 1 tsp of butter and add mushrooms (or boiled potato cubes) in a single layer. Allow to cook down - no need to stir. sprinkle some salt and saute for a few more minutes before adding the chipotle sauce with some water to thin it down.
4) Allow this to come to a boil and simmer together for about 10 minutes or so until it thickens. Add in the cubed paneer and allow to cook for 5 more minutes.



Basmati Rice - 2 cups, rinsed
Black beans - 1 can, drained and rinsed
Onion - 1 small, chopped
Carrots - 1 small, chopped
Corn - half cup, frozen
Tomato - half, seeded and chopped
Garlic cloves - 3 to 4, chopped
Jalapeno peppers - 1, seeded and chopped (optional) 
Cumin seeds - 1 tsp
Chilli powder - half tsp  (reduce if using jalapeno)

Turmeric powder - 1/4 tsp (optional)
Vegetable Broth - 2 cups OR  1 heaped tsp of Vegetarian Bouillon paste
Water - 2 to 4 cups (adjust based on whether broth is being used - total must be 4 cups) 
Coriander/Cilantro leaves - 3 tbsp, chopped
Lemon juice - to taste
Salt - to taste
Olive oil - 2 tsp 

1) Heat oil in a pan, and add cumin seeds, toss in chopped garlic, jalapeno (if using)  and onions and saute for a few minutes.
2) Next add chopped carrots, corn, tomatoes and continue to saute with some salt & turmeric powder. Add chilli powder at this point and cook for another 2-3 minutes.
3) Next add the basmati rice and keep tossing for another 5 minutes on medium flame until well toasted.
5) Transfer to a rice cooker, and add vegetable broth and water combination (or veg. bouillon paste + water) - the total must be 4 cups. Adjust salt as needed and cook till done.
6) When rice is cooked, stir in the drained and rinsed black beans, coriander leaves and lemon juice to taste. Cover and let the flavors come together for about 15-20 minutes before serving.

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